I would like to share you an easy making homemade ramen and Charsiu at home.
Preparation
A mixing bowl
A pot of hot water about 1 liter of water
A bow of icy water
A ramen bowl
A pair of chopsticks
knife & chopping board
Ingredients
Pork belly or shoulder - 350-500gm
Wash the pork belly with hot boiling water and rinse with cold water.
This is to wash away the blood smell.
Ginger - 2-4 pieces - slice
Garlic - 2-4 cloves - smash it with the skin.
Leek - 3-4 pieces about 10cm long each, smash it.
Seasoning.
Soys sauce - 1 tablespoon
Mirin - Japanese sweet cooking wine - 1 tablespoon
Sake - cooking wine - 1 tablespoon
Black pepper
White pepper and salt
First, Lets make charsiu!
Heat up your pot with some garlic oil.
Place the pork belly facing the pork fat on the bottom.
once the skin starts to brown turn to each side of the pork belly.
Put in ginger, garlic, leek till everything is little brown add seasoning.
(sometimes I put some shiitake and some pork soft bones) more umami!
Seasoning.
Mirin, Sake, Soy sauce, black pepper and white pepper.
once seasoning has dry up a little (careful with heat as it can cause the soy sauce burn)
Add about 800ml-1L of water. Usually one bowl of ramen takes 450ml of water.
Boil it for 30 mins pressure pot and 1 hour for normal pot.
Once the soup puts in boil!
Let's make the noodles.
Time: 30 mins for pressure pot, 1 hour for normal pot.
Take the meat out and wrap it with foil put into grill or oven.
Grill it for about 10-15 mins. Depend on your grill.
In Japan we use grill for our fish so we put into the fish grill.
After grill put it into fridge or freeze as it will be easier to slice it.
You can always make the pork belly in advance.
And use it when you want to have a homemade ramen.
Once the pork belly have been taken out, sieve the broth and add additional seasoning like Hondashi, chicken stock powder and konbu dashi.
A tablespoon each.
Also some extra soy sauce and pepper to your taste!
HONDASHI® is a fragrant, delicious Japanese dashi stock made of dry bonito with very pleasing aroma, richness and taste. It's quick and simple to add and brings out the best in a wide variety of delicious Japanese dishes.
Preparation for Egg (Hanjuku Tamago)
Room temperature egg
Boil the egg in a pot of water covering the egg.
Time your phone alarm 6:1/2 mins
once the timer beep - lift it up with a ramen strainer（ラーメンてぼ）and put it directly in a bowl of ice - cold water
Ajitama (seasoning egg)
Soy sauce, Mirin, Sake and some sugar.
Keep in fridge for 24 hours is best!
For noodles
1-2 person portion
Ingredients
Bread flour 100g (½ cup + 2 tbsp)
A pinch of salt
10ml salad oil
80ml warm water
Potato starch to coat and roll the dough.
Important to have starch because if you use only flour the dough will be sticky.
Corn starch can be use too!
Prepare
A bowl for mixing
A pair of chopstick
In the mixing bowl make a small hole add in a pinch of salt and 10ml of oil.
Slowly add in water - about 50 ml and quickly stir it with your chopsticks.
You will able to see little strain of flour or like a little ball.
add in more water till you see the bowl is clean.
Once the flour stick on the chopstick and you can lift it up means is ready to be knead.
I will add a video soon. Sorry for inconveniences cause.
Mix the flour with salt, oil and water.
Add potato starch (片栗粉katakuriko)
How to roll the dough
Fold into 3 layers
Roll and cut
Arrange it on a tray
Boil in hot water for 2mins.
Lift up with the ramen strainer and put in to ice cold water and stir it for 20 seconds and put it back to the boiling water.
Get ready a bowl with a few drop of garlic oil or sesame oil.
Enjoy!
Itadakimasu!!!
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